Crab salad on dill crispbreads
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab salad 200g/7oz white crab meat 1 tbsp olive oil 1 lime, peeled and…
Stuffed squid with crab in a lemongrass broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz chicken stock 2 lemongrass sticks, roughly chopped…
Crab broth with cod and crab fritters
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp vegetable oil 1 onion, finely chopped 1 fennel bulb, finely chopped…
Crab, ginger and rocket sushi rolls
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab, ginger and rocket sushi rolls 3 free-range egg whites, beaten 90ml/3fl…
Curried crab and avocado tian
By Tom Kitchin From Saturday Kitchen Ingredients For the tian 1 tbsp olive oil 4 large red peppers, left whole 4 avocados, thinly…
Harissa tagliatelle with crab, peas and chervil
You will need a pasta machine to make this recipe. Here are some of the best buys. By Sabrina Ghayour From Saturday Kitchen…
Hake, crab and tomatoes
By Adam Handling From Saturday Kitchen Ingredient For the tomatoes (marinade makes more than you will need for this recipe) 200ml/7fl oz…
Crab fritters with crispy langoustine tails
Serve with fried rice. By Cyrus Todiwala From Saturday Kitchen Ingredients For the sauce 2–3 tbsp sunflower oil 1 star anise 3 tbsp…
Crab and lemon tagliolini
By Francesco Mazzei From Saturday Kitchen Ingredients For the pasta 100g/3½oz ‘00’ pasta flour 100g/3½oz plain flour 2 free-range…
Pan-fried red mullet, baked pink fir potato, crab and saffron aioli
By Bryn Williams From Saturday Kitchen Ingredients For the potatoes 2 pink fir potatoes 1 lemon, juice only olive oil, for drizzling 2…